indian food south street 2021 UTKARSH BLOG

 indian food south street 2021 UTKARSH BLOG

we're in Chennai in the south of India and we're taking you on a massive street

food chase today we're beginning the sea shore and our first stop is this truly 

occupied slow down directly behind me so how about we proceed to get our first tidbit 

Chennai in the 

south of India has an exceptional and uncontrollably delightful food culture this video is 

part of our colossal India arrangement and we're taking you on a huge road food visit 

to chase down Chennai's best food 

I'm Thomas and I'm Sheena and we're Pursuing 

a Plate we trust you're eager we should eat 

we're at Marina Sea shore and what better approach to begin our road food chase in Chennai 

at that point with a fish feast so we've resulted in these present circumstances well known slow down at the sea shore and 

we've requested up somewhat of an epic fish feast so what you do is you come 

to the installment or the clerk's slow down, you put in your request and you get given 

chips as per what you request and afterward you head on finished and get your 

plate of food, how about we go 

look at my epic fish feast so I have a plate stacked with white rice 

what's more, he sprinkled a huge load of fish curry sauce on that I have a serving of prawn 

masala and afterward this lovely brilliant singed piece of diviner fish which is something else 

known as lord mackerel so the interaction is; you pay and you get chips relating 

to what your request, you head over to the rice and curry slow down or stand and he 

took a truly round banana leaf and heaped white rice what's more 

and afterward ladlefuls of that fish curry sauce onto the white rice 

also, we got our masala prawns and afterward we went to 

the seared fish stand where they're simply cooking such countless cuts of this ruler 

mackerel in oil, so it's shallow singed, you truly need to push your way forward so 

I was basically waving my chip in the person's face before I got my piece of fish 

how about we attempt this rice first on the off chance that I shift the fish to the side you can see that the sauce 

is loaded with fixings so that is a curry leaf, there's some coriander in 

there, there's tomato I think in the sauce too and afterward there's shimmering 

bits in there which is the fish skin, so how about we blend the rice around 

give that a go 

mmmm wow that fish sauce is so tart it has a truly harsh hit and it's truly new 

the rice is truly light too so it's not tedious there's such a lot of flavor 

in there, how about we attempt this fish now so they had slathered this thick masala 

glue on top of each cut of fish before it was then placed into that hot oil so 

we should simply get a piece 

get some more rice, give that a go 

mmmmm, mmm, mmmm, mmmmm 

the fish is very substantial, but at the same time it's light flaky in surface and that masala 

glue which is on top of it is very hot that is delightful we should give these 

masala prawns a go, get a touch of that rice also 

mmmmm, mmm, mmmm, mmmmm 

so substantial and they've been covered in a truly thick masala glue once more 

and afterward seared up in the griddle over at the fish station such a lot of flavor 

there's simply such a lot of tasty zest and in that covering and the prawns are truly substantial in 

surface 

this is the ideal beginning to our Chennai road food visit, our feet are in the sand, 

we're sitting under this covering and it we're simply encircled by individuals 

delving into their fish suppers and truly adoring it 

Sheena has been raving about this fish so I'm going to attempt it with a ton of 

that rice and sauce, so the fish is truly firm 

amazing, wow the flavors are substantially more inconspicuous 

than I was expecting it has a great bean stew zest, the mustard seeds that were in 

the rice had a truly solid fly of flavor, the tissue of the fish was truly 

truly firm, wow gracious and it's sweet so it has a pleasantness and I imagine that is the thing that's giving it the 

light taste contrasted with its appearance and certainly not the actual weight, this 

plate gauges a ton, we're sharing one plate here cause the measure of rice that 

went onto this plate was stunning and we have an immense food chase coming up today so 

we resembled, no we better offer one since that is insane 

we should go again really I'll attempt a prawn since take a gander at those little excellent 

little prawns so ideally very sweet also, a lot of rice 

ohhhh, yea 

fundamentally the same as flavor yet much better reason for the substance of the prawn and 

the tissue has truly got a touch of not crunch yet a touch of chomp to it still 

so despite the fact that he's cooking them in those colossal container and truly throwing 

them through the, through the sauce, they've held a ton of their solidness, not overcooked by any means 

goodness, that is a super 

great plate of food and I love staying here on the sea shore 

feet in the sand like Sheena said, birds vacillating all over the place, a huge load of 

individuals, what an approach to begin 

we've now left the sea shore and we're in the little 

country roads of Chennai and we're going to join one more large group at a stand 

this time it's for a samosa and that numerous individuals must mean something to be thankful for 

it's by and by a battle to get to the front of the line to get these samosas 

individuals are simply plunging on the slow down to arrange things and this looks so great 

it is so brilliant having emerged from some incredibly crisp looking oil so it's 

just perfectly brilliant and not darkened at all they've squashed the 

samosa with their thumb and afterward unloaded a ton of green and red chutney so 

presumably coriander and tamarind chutney on there and take a gander at how firm that 

looks, we should simply sever a major piece, dunk it into that chutney goodness better believe it ohhh 

I can see a curry leaf in there 

Ohhhh man 

Wow I got a whack of tamarind chutney, the packaging; super, overly dry and super 

firm, excessively delicate to eat however also fresh 

in any case, at that point just separated, got truly rich it has a potato blend inside, the curry 

leaf overflows with flavor gracious that is a decent piece I'll attempt 

furthermore, split this up so you can get a decent glance at this potato combination inside and 

how cool is the plate so this is a teak leaf so rather than a little piece of 

cardboard or polystyrene they simply have this wonderful dispensable teak 

leaf it's such a smart thought gracious glance at that, all the potato inside 

covered with those chutneys gracious no doubt 

mmm mmmm wow that is a truly essential combination inside and 

at that point the kinds of the chutney so you have that potato blend and afterward 

the tamarind chutney, the coriander has a smidgen of zest and they simply slap 

up all that fluid since it's been squashed and opened up the packaging when 

they pour the chutney in it's leaked directly through that potato and the flavor is 

incredible 

presently this samosa is very acceptable amazingly great it's overly dry super 

flavorsome however what's truly similar to standing apart out of this experience 

its the food chasing angle, you come meandering down these little laneways 

track down these negligible slows down, hordes of individuals, the samosa's are for the most part being cooked 

directly in the city, served on this wonderful teak leaf, it's simply an encounter 

in itself the entire thing wrapped up is a marvelous encounter 

yet, at that point the food simply satisfies the entire experience, it's stunning it's so acceptable 

it's late evening so we will get ourselves some tiffin things or a few 

snacks and recollect that we generally put subtleties of where we're eating in the YouTube 

portrayal underneath we should go eat some food 

we've gone to a truly customary wreck in Chennai 

furthermore, a wreck is a restaurant that serves heaps of nearby homestyle cooking 

furthermore, we've requested up some evening tiffin, tiffin are snacks here in South India we 

have a vada which is a lentil donut and it accompanies some chutney so 

some coconut chutney and a green chutney, I figure this may be dal or some sort 

of vegetable curry and afterward we have a truly conventional evening tiffin thing 

also, this is lemon sevai which are rice noodles there's a huge load of fixings 

along with it so there's some dal and there's some bean stew, look at this 

one here, it resembles a simmered bean stew that looks so great, I need to begin with the 

vada and you can find in the player here there's a huge load of greens cooked in 

with it so I imagine that may be some bean stew 

there's what appears to be coriander, lets simply split it up gracious it's very hardened, a little 

bit dull glancing in there however loaded with a huge load of greens 

I'm going to dunk it in that coconut chutney and 

at that point simply see what it has an aftertaste like 

mmm it's not as tedious as it looks so it has a truly fresh outside and afterward 

within is moderately light and you can genuinely taste each one of those greens in 

there so loads of spices certainly coriander, perhaps a smidgen of mint 

it's very flavorful, how about we tear up another piece of this vada and swipe it through that 

green chutney so the vada is made out of lentil flour and it's simply got a huge load of 

these greens in there 

I got a major piece of bean stew in that significant piece it's still truly crunchy and afterward 

that green chutney has a truly solid mint flavor 

this lemon sevai is produced using rice noodles and it's totally been cleaved up so 

it will be quite simple to eat 

we should give it a go 

mmmmm wow 

it has a truly solid lemon flavor, truly energetic, very 

tart, right around somewhat acidic from that lemon and you've additionally got like a touch of 

mustard seed, there's some stew, there's the mash of the lentils in there it's 

incredibly intriguing, good how about we go for another significant piece 

well 

such a lot of flavor yet it's a significant basic kind of dish so it's not excessively substantial not actually 

complex it's simply kind of a decent nibble during this season of day 

so when you're eating on a banana leaf you generally crease the highest point of the leaf towards 

you when you're set to show that you appreciated the dinner and as an indication of 

appreciation since we're finished with eating I have a conventional South 

Indian sifted espresso to drink so it generally comes like this you have the espresso in 

this metal cup and afterward it's sitting in this dabarah or this saucer and the thought 

is that the espresso is super, too hot so I'm simply holding it by the very 

edge of that cup, it's consuming and I'm simply going to pour some of it in the 

saucer an